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Categories:Viewed: 44 - Published at: 7 years ago
Ingredients
- 1 lb. extra-lean ground chicken
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 4 green peppers
- 1 can (28 fl oz/796 mL) diced tomatoes, undrained
- 1 can (19 fl oz/540 mL) black beans, rinsed
- 1 cup Cracker Barrel Shredded Tex Mex Cheese
Method
- Heat oven to 375 degrees F.
- Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 min.
- or until chicken is done, stirring occasionally.
- Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes and beans.
- Cook 5 to 6 min.
- or until slightly thickened, stirring frequently.
- Meanwhile, remove cores and seeds from pepper shells; stand, fill sides up, in shallow pan.
- Spoon chicken mixture into peppers.
- Add enough water to pan to fill to 1/2-inch depth around peppers; cover.
- Bake 40 min.
- Carefully remove peppers from pan; drain water.
- Return peppers to pan.
- Top with cheese; bake 5 min.
- or until melted.
